• 1½ lbs of floury potatoes
  • Butter


Shred the potatoes with a hand grater or through the middle blade of a food processor.

Rinse thoroughly to remove starch and dry equally thoroughly in a few tea-towels. You want them dry when they go into the pan. It is vital to the end result of the dish.

In a non-stick, heavy frying pan melt 2ozs of butter over medium heat. Put the potatoes on top of this pool and pack down with a fork.

Place little matchsticks of butter around the outside rim of the potatoes so it looks like a little fence.

Season the top of the cake with salt and freshly ground black pepper and cover with a flat lid. Cook over low to medium heat for 20 minutes.

Check to see the edges beneath are turning golden. Remove the lid carefully when doing so to prevent water dripping down on to the dish.

If you think the potatoes need a little longer, no worries. Just make sure they are not scorching. When you think the cake is ready to be turned, grip the pan, place the (dried) cover, or a plate, over them, and invert. Now slide the uncooked side back into the pan.

Add around another 2ozs of butter cut into sticks like above and cook uncovered for a further 15 to 20 minutes. Slide on to a plate and serve.